This is the traditional, not-so-healthy, Ohio recipe for buckeyes. If you're not familiar with them, they are a confection consisting of a sweet peanut butter center dipped in chocolate. Buckeyes are made to look like the inedible nut of our state tree, a member or the horse chestnut family. They're also the mascot of our local college team, The Ohio State University Buckeyes.
These are served at Ohio State football game tailgates and holiday parties everywhere - and there are never any leftovers!
The chilling, dipping and re-chilling takes a while, so plan on doing this over two days. There's nothing that says you can't sample the filling, though! This recipe makes about 48 buckeyes.
* INGREDIENT HINTS:
These no-bake treats are perfect for after-school snacks, post workout pick-me-ups, or team snacks. They're loaded with healthy ingredients and delicious to boot. Just don't eat too many - they pack around 125 calories each.
We made ours in a stand mixer (naturally), which allows you to easily combine tough-to-mix ingredients and double your recipe without wearing out your mixing elbow. The entire measuring and mixing process took less than 10 minutes. After a 30 minute cooling period, the balls came together in about 5 minutes.
Pictured are our selected combinations, based on what we had on hand. Almond butter-chia-almond-golden-raisin; almond butter-chia-coconut-mini chocolate chip; and almond butter-cranberry-white chocolate.
You can substitute your favorites and develop your own combinations using whichever ingredients you find in your pantry. These are gluten-free if you used an oat brand certified as such (Bob's Red Mill makes one) and can also be nut-free with a butter substitution.
SUGGESTED RECIPE COMBINATIONS
For nut allergies: In place of the almond or peanut butter, try sunflower seed butter.
NUTRITION INFORMATION: One ball = one serving. For the chocolate chip peanut butter version: Calories: 123, Total Fat: 6g, Saturated Fat: 2g, Sodium: 27mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 9g, Protein: 3g.
Baby, it's HOT outside. So who wants to spend a bunch of time in the kitchen?
This time of year, we often rely on easy-prep, lighter meals to feed ourselves and our crews. One step-saving technique you may not have tried is to shred cooked chicken breast in your mixer.
It's super quick and you can use the shredded chicken in salads, tacos, soup, barbecue, casseroles - whatever sounds good. It's great for a party, as you can shred a big pile of chicken in about a minute.
Not that you really need them....
Note: Some chunks will be smaller. We like to use those in a mayo-based chicken salad, pictured above.
Refined Chicken Salad
Add to taste: shredded carrot, diced colored peppers, minced scallions and fresh dill. This simple recipe is great on its own or on a lovely croissant or fresh french bread rounds. Ours has the texture of tuna salad but is loaded with flavor and color. It never fails that people ask for the recipe!
This traditional French county dessert can be made in your mixer or with a blender. We, of course, made it in our mixer with a SideSwipe! It's not very photogenic, but, boy is it delicious! If you're not familiar with this dessert, it's a sort of baked custard studded with seasonal fruit. A clafoutis (also clafouti) is traditionally made with cherries, but peaches and even blueberries, or a combination, can be used.
What we like best about clafoutis is that it tastes fabulous and it's super simple to make. Just be sure not to overbake it. For the best consistency, about 35 minutes is best; just watch for the edges to begin to turn golden brown. The center will still be a little jiggly (but not sloshing around). Don't worry, though, even if you bake it a little too long, it's still delicious.
We made this recipe without a trip to the store, so we used 2 percent milk for the milk and cream portions. It yielded a slightly less decadent clafoutis, but was still delicious. And a little less rich for those counting calories.
This recipe, from chezbonnefemme, uses a spiked whipped cream. We used plain.
This recipe serves about 6. The leftovers make a delicious breakfast, but it's not likely you'll find out. Our pan was scraped clean!
Sweetened Spiked Whipped Cream: Place 3/4 cup cold heavy cream into a chilled mixing bowl. Add 2 tablespoons confectioners’ sugar and 2 teaspoons kirsch (cherry brandy) or other cherry-flavored liqueur. Beat on medium speed with an electric mixer until soft peaks form.
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.